Easy Baked Sea Bass with Olives and Cherry Tomatoes
Easy Baked Sea Bass with Olives and Cherry Tomatoes is a Mediterranean-inspired dish that’s crispy on the outside, tender on the inside, and packed with vibrant flavors. After making this many times, I’ve discovered the trick to the perfect crispy skin is to pat the fish dry and preheat your pan in the oven. If you love recipes like this, you’ll also enjoy Easy Smoky Grilled Mushroom Skewers and Easy Lemon Chickpea Orzo Soup.
Why This Easy Baked Sea Bass with Olives and Cherry Tomatoes Is Pure Comfort
- Crispy skin with tender, flaky flesh
- Mediterranean flavors in a snap
- Better than takeout in just 20 minutes
What You'll Need for Easy Baked Sea Bass with Olives and Cherry Tomatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
- olive oil
- salt
- pepper
- red pepper flakes
- oregano
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- sea bass: You can also use cod, halibut, or snapper.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing and crispy skin. → See on Amazon
- Kitchen Timer — Ensures you don't overcook the fish. → See on Amazon
How to Make Easy Baked Sea Bass with Olives and Cherry Tomatoes
- Preheat Pan: Place an oven-safe skillet in the oven and preheat to 425°F (220°C).
- Prepare Fish: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes.
- Sear Fish: Carefully remove the hot skillet from the oven. Add olive oil and place the fish skin-side down. Cook for 3-4 minutes until the skin is crispy.
- Add Toppings: Flip the fish and add olives, cherry tomatoes, minced garlic, and oregano. Transfer the skillet to the oven and bake for 8-10 minutes until the fish is cooked through and the tomatoes are softened.
- Finish and Serve: Squeeze fresh lemon juice over the fish, garnish with fresh parsley, and serve with lemon wedges.
Cook's Tips for Perfect Easy Baked Sea Bass with Olives and Cherry Tomatoes
- : Patting the fish dry is crucial for crispy skin.
- Common mistake and fix: Don't overcook the fish. It's done when it flakes easily with a fork.
- : For a one-pan meal, add some sliced potatoes to the skillet before baking.
- : To make it spicy, add some sliced jalapeños to the skillet.
Storing & Reheating Easy Baked Sea Bass with Olives and Cherry Tomatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to cook.
Freezing Easy Baked Sea Bass with Olives and Cherry Tomatoes
Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Cover the dish to prevent drying out.
Recipe Notes
- Chef tip: Using a cast iron skillet ensures even heat distribution for perfect searing and crispy skin.
- Best substitution: You can use cod, halibut, or snapper instead of sea bass.
- Make-ahead: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe serves 4. To serve more, simply add more fish fillets to the skillet.
- Troubleshooting: If the skin isn't crispy, try preheating the pan in the oven before adding the fish.
Want to level up this recipe?
Digital Meat Thermometer — Ensures your fish is cooked to a safe temperature. → Check price on Amazon
Easy Baked Sea Bass with Olives and Cherry Tomatoes
Ingredients
Main Ingredients
- sea bass fillets
- olives
- cherry tomatoes
- garlic
- lemon
Seasonings
- olive oil
- salt
- pepper
- red pepper flakes
- oregano
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Preheat Pan: Place an oven-safe skillet in the oven and preheat to 425°F (220°C).
- Prepare Fish: Pat the sea bass fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes.
- Sear Fish: Carefully remove the hot skillet from the oven. Add olive oil and place the fish skin-side down. Cook for 3-4 minutes until the skin is crispy.
- Add Toppings: Flip the fish and add olives, cherry tomatoes, minced garlic, and oregano. Transfer the skillet to the oven and bake for 8-10 minutes until the fish is cooked through and the tomatoes are softened.
- Finish and Serve: Squeeze fresh lemon juice over the fish, garnish with fresh parsley, and serve with lemon wedges.
Notes
- Chef tip: Using a cast iron skillet ensures even heat distribution for perfect searing and crispy skin.
- Best substitution: You can use cod, halibut, or snapper instead of sea bass.
- Make-ahead: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe serves 4. To serve more, simply add more fish fillets to the skillet.
- Troubleshooting: If the skin isn't crispy, try preheating the pan in the oven before adding the fish.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. Cover the dish to prevent drying out.
- Make ahead: Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sea Bass with Olives and Cherry Tomatoes FAQs
Prepare the fish and toppings ahead of time. Store separately in the fridge until ready to cook.
Overcooking is the most common reason for dry fish. It's done when it flakes easily with a fork.
Yes, you can use cod, halibut, or snapper instead of sea bass.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Easy Baked Sea Bass with Olives and Cherry Tomatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
